Marinate: wash and pat dry chicken and marinate the chicken with all the ingredients. Cover and keep it aside.
Heat oil in heavy bottom pan or kadhai; temper it with whole spices. Let it crackle for a minute.
Now, add ginger garlic paste and sauté till the raw smell goes off. Add the sliced onions and sauté for 8-10 minutes, till it turns light brown in color.
Add the dry spices; salt, haldi, red chili powder, dhaniya powder and kasoori methi. Mix it well, by adding some water.
Now add the tomato paste and sauté for about 8-10 minutes, till oil separates.
Add the marinated chicken to the masala and cook on medium flames, till the chicken is well cooked. You may add some water, if required.
Now, add cream, kasoori methi and garam masala and mix well. Serve hot with choice of Indian bread.